Total Time
25mins
Prep 25 mins
Cook 0 mins

Use to be my grandmother's recipe (not sure where she got it) as a quick dessert while in sunday church. It is really good and this is far as I remembered and still make it these day. Alots of people use sugar... which we don't use. Bake: Piecrust Refrigerate: pie for 2½ hours or until soft-set firm

Ingredients Nutrition

  • 1 (9 inch) pie crusts (any flavor piecrust)
  • 8 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 13 cup hershey's cocoa
  • 4 ounces vanilla, jell o pudding mix box
  • 1 cup milk
  • 34 cup Hershey's semi-sweet chocolate chips
  • 12 cup Cool Whip, lightly thawed (from a 16 oz. tub)
  • remaining Cool Whip, lightly thawed
  • remaining Hershey's semi-sweet chocolate chips

Directions

  1. Part 1 - Direction:.
  2. Bake the piecrust, as instruction from package, and then let it cool.
  3. Part 2 – Directions:.
  4. In a bowl, stir in softened cream cheese and vanilla extract using a wooden spoon until fluffy-smoothly mixed.
  5. Add in and beat cocoa, vanilla pudding mix and milk with wire whisk for about 3 minutes or so.
  6. Whisked well.
  7. Gradually stir in ¾ cup of chocolate chip and fold in ½ cup of cool whip.
  8. Stir well with a wooden spoon.
  9. Pour into prepared piecrust.
  10. Garnish with remaining whip cream and chocolate chips on top.
  11. Refrigerate 2½ hours or until soft-set firm before serving.

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